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Arugula Salad

Print Recipe
Servings 4 servings

Ingredients
  

For Salad

  • 5 oz 142 gram package baby arugula
  • ¼ cup Marcona almonds chopped
  • 1 cup Wild or regular blueberries
  • ½ cup Crumbled feta I like the “Dodoni” brand best

Truffle vinaigrette

  • 2 tbsp Dark maple syrup
  • 2 tbsp Fresh lemon juice
  • 1.5 tsp Dijon mustard
  • 1/4 cup Good quality olive oil
  • 1.5 tsp White truffle oil
  • Pinch Salt and pepper

Instructions
 

  • Place all vinaigrette ingredients into a mason jar, secure with lid and shake until combined.
  • Add salad ingredients to a large salad bowl and toss to combine. Dress salad with vinaigrette – you won’t need to use all of it. Vinaigrette keeps well in fridge for at least a month.